Cover conch with ice water with cubes. Leave in refrigerator at least 2 hours. Remove conch from water. Drain on paper towel and place on wooden cutting board.

Beat conch with tenderizing hammer until lacy. With sharp knife, mince conch fine. Place conch in flat dish - spread it out. Cover with lime juice. Allow to marinate in refrigerator for several hours - even overnight. (The lime juice will, in effect, cook the conch. Remove from refrigerator. Add all other ingredients, rubbing the thyme leaves between fingers as they are added.

Mix well, transferring to a larger dish if necessary. May be stored in refrigerator, covered, for 4 or 5 days.

I am from the Bahamas and I can tell you that we do not use cucumber, thyme or parsley in our conch salad. Just pure over kill. We use hot peppers and not tabasco sauce. All of the other ingredients are fine. Just wanted to share this bit of info.